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Bagels Recipe

Bagels Recipe - 1 dozen


2 packages active dry yeast

2/3 cup warm water

2 cups whole-wheat flour

3/4 cup water

3 tablespoons sugar

1 tablespoon salt

2 cups enriched all-purpose flour

Dab of tub safflower margarine

1 gallon water

1 teaspoon sugar

1 tablespoon poppy seeds


Dissolve yeast in 2/3 cup warm water. Add whole-wheat flour, 3/4 cup water, sugar and salt. Blend on low speed of electric mixer. Then beat on high speed for 2 minutes. Lower speed to low, gradually add all-purpose flour. When dough becomes too stiff for mixer, remove from bowl onto well-floured surface and knead by hand until smooth. Place in a nonstick pan greased with tub safflower margarine. Cover, let rest 15 minutes. Divide dough into 12 portions. Shape into balls. With a nut pick, punch a hole in the center of each, pull to enlarge, keeping the shape uniform. Place on a nonstick baking sheet. Cover. Let rise for 30 minutes.


Bring 1 gallon of water and 1 teaspoon of sugar to a boil, reduce heat to simmer. Add 6 bagels, simmer 3 minutes. Turn with tongs, simmer 4 minutes. Remove from water, pat dry with paper towels. Place on nonstick baking sheet, sprinkle with poppy seeds. Repeat with remaining bagels. Bake at 375oF 30 minutes. Serve warm.

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